Indulge in the vibrant flavors of Thailand with this classic Pad Thai recipe. This stir-fried noodle dish combines sweet, sour, and savory elements, making it a delightful meal that’s easy to prepare at home. With a perfect balance of textures and flavors, Pad Thai is sure to impress your family and friends, whether it’s for a casual dinner or a special occasion.
Ingredients
– 200g rice noodles
– 150g chicken breast, sliced
– 2 tablespoons vegetable oil
– 2 eggs
– 3 tablespoons fish sauce
– 1 tablespoon tamarind paste
– 2 tablespoons sugar
– 100g bean sprouts
– 2 green onions, chopped
– 50g crushed peanuts
– Lime wedges for serving
– Fresh cilantro for garnish
Servings and Cooking Time
This recipe serves 2 people. Preparation time is approximately 15 minutes, and cooking time is about 15 minutes.
Nutritional Value
Based on one serving (1 plate), Pad Thai contains approximately 450 calories, 20g protein, 15g fat, 60g carbohydrates, and 4g fiber.
Step-by-Step Cooking Process
- Soak rice noodles in warm water for about 30 minutes until soft.
- Heat vegetable oil in a large pan or wok over medium heat.
- Add chicken slices and stir-fry until cooked through.
- Push the chicken to one side of the pan and crack the eggs on the other side.
- Scramble the eggs until fully cooked.
- Add the drained noodles to the pan.
- In a bowl, mix fish sauce, tamarind paste, and sugar.
- Pour the sauce over the noodles and stir-fry for 2-3 minutes.
- Add bean sprouts and green onions; cook for another minute.
- Serve hot, garnished with crushed peanuts, cilantro, and lime wedges.
Alternative Ingredients
You can substitute chicken with shrimp or tofu for a vegetarian option. Additionally, use soy sauce instead of fish sauce for a vegan-friendly recipe.
Serving and Pairings
Pad Thai is best served with lime wedges, fresh cilantro, and additional crushed peanuts. Pair it with a refreshing Thai iced tea or a light salad for a complete meal.
Storage and Reheating
Store leftover Pad Thai in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a pan with a splash of water over medium heat. Freezing is not recommended as noodles may become mushy.
Cooking Mistakes
- Overcooking the noodles can make them mushy.
- Not using enough oil can cause sticking.
- Using cold noodles will lead to uneven cooking.
- Forgetting to season the noodles properly.
- Not preparing ingredients before starting to cook.
Helpful Tips
- Use fresh ingredients for the best flavor.
- Adjust the spice level by adding chili flakes.
- Prep all ingredients beforehand for a smooth cooking process.
- Experiment with different proteins for variety.
FAQs
Can I make Pad Thai ahead of time?
Yes, you can prepare the ingredients ahead, but it’s best to cook it fresh to enjoy the best texture and flavor.
What type of noodles should I use?
Rice noodles are traditional for Pad Thai, but you can use other types if necessary, keeping in mind the cooking times.
Is Pad Thai gluten-free?
Pad Thai can be gluten-free if you use gluten-free soy sauce or tamari and ensure no cross-contamination.
Can I make Pad Thai vegetarian?
Absolutely! Replace chicken with tofu and fish sauce with soy sauce or a vegan alternative.
How spicy is Pad Thai?
The spice level can vary; you can control it by adjusting the amount of chili flakes or hot sauce added during cooking.
Conclusion
Pad Thai is a delightful dish that brings the essence of Thai cuisine to your kitchen. With its blend of flavors and textures, it’s not just a meal but an experience. Try this recipe and enjoy a taste of Thailand at home!
Pad Thai Recipe
Ingredients
- 200 g rice noodles
- 150 g chicken breast sliced
- 2 tablespoons vegetable oil
- 2 eggs
- 3 tablespoons fish sauce
- 1 tablespoon tamarind paste
- 2 tablespoons sugar
- 100 g bean sprouts
- 2 green onions chopped
- 50 g crushed peanuts
- Lime wedges for serving
- Fresh cilantro for garnish
Instructions
- Soak rice noodles in warm water for about 30 minutes until soft.
- Heat vegetable oil in a large pan or wok over medium heat.
- Add chicken slices and stir-fry until cooked through.
- Push the chicken to one side of the pan and crack the eggs on the other side.
- Scramble the eggs until fully cooked.
- Add the drained noodles to the pan.
- In a bowl, mix fish sauce, tamarind paste, and sugar.
- Pour the sauce over the noodles and stir-fry for 2-3 minutes.
- Add bean sprouts and green onions; cook for another minute.
- Serve hot, garnished with crushed peanuts, cilantro, and lime wedges.